Thursday, April 24, 2014

80(ish)--- Spaghetti Squash and Mushroom Au Gratin

Yep I know. This would have been perfect for your Easter dinner, right?  It was perfect for mine!  Sorry for the delay- Pin It for your next holiday meal!

Why the spaghetti squash substitute for the classic potato? Squash is a lower calorie food with half the carbohydrates, more fiber, more vitamin A, and more calcium.  Are potatoes bad for you? Nope.  Everything in moderation my friend, 80/20.  The texture of  the squash in this dish is fantastic and the creaminess makes it super decadent without being too heavy.

Spaghetti Squash and Mushroom Au Gratin
Serves 7-8

1 spaghetti squash (*cooked in microwave and shredded- see below)
2 tsp olive oil
1/2 large yellow onion, thinly siced
1 tsp minced garlic
8 oz fresh mushrooms, stemmed and sliced
1 1/4 cup shredded sharp cheddar cheese, divided
3/4 cup light sour cream
1/2 tsp fresh parsley, chopped
1/4 tsp salt
1/8 tsp ground black pepper

*To cook spaghetti squash in the microwave, slice off ends, then slice squash in half lengthwise.  Remove seeds and pulp.  Use a sharp knife to piece the outside skin of the squash in several places. Place half of the squash in a microwave-safe baking dish and place 1/2 cup water in the "hole" in the squash.  Place the remaining half of the squash on top, so that the insides are together.  Transfer dish to the microwave and cook for 12-15 minutes, or until flesh is softened.  Allow to cool for 5-10 minutes, then use a fork to remove strings of squash.

Preheat oven to 400 degrees.

While spaghetti squash cooks in microwave, heat olive oil in a large nonstick skillet over medium high heat.  Add garlic and onions and saute until onions begin to soften, 3-4 minutes.  Add in sliced mushrooms and reduce heat to medium.  Cook, stirring occasionally, until cooked through, 12-14 minutes. 

Place shredded cooked spaghetti squash onto a sheet of paper towels and use additional paper towels to blot out excess moisture.

In a large bowl, combine sour cream, 1 cup shredded cheese, salt, pepper, and parsley.  Add in spaghetti squash and onion and mushroom mixture.  Toss to mix and coat, then transfer mixture into a 9" x 9" square baking dish.  Sprinkle with remaining shredded cheese.

Bake for 20-25 minutes, until heated through.  If you desire the cheese on top to be golden brown, place directly until a broiler for 3-4 minutes.  Allow to sit for 10 minutes prior to serving.

Nutrition Info per ~1/2 cup: 125 calories, 7 g fat, 6 g protein, 8 g carbohydrates, 2 g fiber

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